Can you tell I love my Crock Pot? I mean what is not to love when you can make Crock Pot Cornbread! Oh my goodness this is so easy and smells amazing! Some days I think I could set up an entire counter full of Crock-Pots and make our entire meal in them. John might come home shaking his head if the entire counter was covered in them.
I think it would be great to do an entire meal in crock pots from appetizer to desserts. I would start with this Crock Pot Cornbread, then add in Crock Pot Beef Stroganoff or Corned Beef and then finish the meal with Crock Pot Caramel Sauce and Apples.
Crock Pot Cornbread
Ingredients
1 egg
1/2 cup sour cream
1 stick butter, melted
2 small Jiffy Cornbread mixes, 8.5 oz total
1 cup corn or 2 cans of cream style corn
Directions
1. Spray Crock-Pot
with non-stick spray
2. Mix all ingredients in a bowl
3. Spoon into Crock Pot
4. Cook on high for 3 hours and 25 minutes
Keep an eye on your Crock Pot Cornbread after the 3 hour mark. I started to smell it getting really done at the three hour mark. I pulled mine out and had one corner that was a lot darker than any other spots in the Crock Pot.
I used frozen corn that I had in the freezer from this summer. I love being able to use the produce that I froze over the summer when it was fresh.
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I want to serve an entire meal using my crockpot meals. Girl, I think it can be done. I’m addicted to my crockpot,Lucille, too. I have some recipes on my blog if you’re interested. Definitely going to try this!!!
What size crockpot do you recommend?
Thanks! 🙂
Thanks for this great recipe! I prepared this just like the recipe says. (I used the creamed corn.)
Tasted great!!
However, I do have one small correction: The instructions say 2 small Jiffy boxes for a total of 8.5 oz.
Each box of Jiffy mix is 8.5 oz, so you’re actually using 17oz of mix. No harm no foul, I figured it out by the picture and a little common sense:7)
Rob
Did I miss what size crock pot to use? It sounds good but I don’t want to use a 6 qt pot if a 4 qt is called for.
Carol and I love good cornbread and this will not heat up the entire kitchen. Thanks
Roger
I needed to thank you for this wonderful read!!
I certainly enjoyed every little bit of it. I’ve got
you saved as a favorite to look at new things you post…
This recipe seems to be missing a liquid ingredient. Following the recipe as published makes a paste that is too thick to use, I added about a cup of milk to thin it to a thick batter consistency.